Tuesday, 8 April 2014

RECIPE: Chicken and Mushroom Won Ton Soup Noodles


One of my favorite things to eat is this warm, hearty broth with noodles and won tons. For me its just the perfect comfort food. I hope you enjoy it as much as I do :)

Emmaline’s Chicken Broth

Chicken Broth – makes about 2 litres

Ingredients
Approx. 2 Litres of boiled water
1 Large Chicken
3 Large Carrots cut into quarters
6 New Potatoes Peeled and Quartered
1 Onion Quartered
1 Stock Cube
2 Tbsp. Dark Soya Sauce
2 Tbsp. Oyster Sauce
2 Tbsp. Honey
½ tsp Dried Mixed Herbs
½ tsp Ground Ginger
¼ tsp Garlic Powder
¼ tsp Dried Chilli Flakes
¼ tsp Ground White Pepper
2 Dried Bay Leaves
Few twists of Black Pepper

Method –
1.       Put all the ingredients into the pan and bring to the boil
2.       Skim the soup of any scum
3.       Continue to boil for approximately 20-30 minutes
4.       Lower the heat to a simmer and leave to cook for another hour
5.       Taste the soup and add more of the ingredients to suit your taste
6.       Remove all the ingredients (except the soup base) and place on a plate – this can be eaten with the soup or used to make chicken and vegetable pasties (see recipe page   )
7.       Drain the soup through kitchen towel and a colander into a jug
8.       Can be poured into individual containers, allow to cool and freeze or use immediately as a broth with the chicken and vegetables from the soup.
9.       Serve with homemade won tons and some noodles of your choice

Chicken and Mushroom Won Tons – Makes about 30

Ingredients
6 skinless and boneless chicken thighs
2 Spring Onions
½ inch Fresh Ginger
Handful of Fresh coriander leaves
5 Dried Chinese Oyster Mushrooms (soaked and drained)
Small can of water chestnuts or bamboo shoots
Small Pack of won ton skins
1 Tbsp. Teriyaki Sauce
Few drops of toasted sesame oil
1 tsp sugar


Method –
1.       In a food processor add all the vegetables and herbs and blitz until finely chopped. Remove from processor and put into a large bowl
2.       Put the chicken into the food processor and blitz for a minute until smooth and add to the large bowl
3.       Mix the ingredients together and add the teriyaki sauce and sugar, mix them again
4.       Spoon teaspoon amounts into each won ton skin, fold the edge over and seal with beaten egg or water

5.       Can be used straight away by boiling in the chicken broth for 7 minutes or freeze them in individual pieces of greaseproof paper and cook them from frozen when needed.
Any leftover filling can be made into patties and fried for a few minutes
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